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    You are here: Home / Soups / Three Bean Vegan Buffalo Chili with Cashew Ranch

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: January 29, 2017

    Three Bean Vegan Buffalo Chili with Cashew Ranch

    Jump to Recipe Print Recipe
    3 Bean Buffalo Chili

    This spicy vegan Buffalo chili is made with a trio of hearty beans, tender veggies, and fire-roasted tomatoes, simmered up in spicy cayenne pepper Buffalo sauce.

    Bowl of Buffalo Chili Topped with Cashew Ranch, Scallions and Avocado Slices, Water Glass and Bunch of Scallions in the Background

    I've got soup on the brain lately. Can you blame me? It's been freezing out!

    Anyhow, chili is not soup, so I'm okay with posting this right after another soup recipe. Also, I've got Buffalo sauce and chili on the brain. More on that next week.

    Pot of Vegan Buffalo Chili with Wooden Spoon

    Despite the fact that I've got more Buffalo sauce and chili forthcoming, I had to make this one. I woke up the other morning and the idea of chili with Buffalo sauce popped into my head. How could I not explore that concept? And how could I not do so in advance of the Superbowl, when everyone is all about Buffalo everything and all kinds of chili.

    Overhead View of a Bowl of Vegan Buffalo Chili with Spoon

    Turns out I wasn't the first to come up with this idea, but all the other Buffalo chili recipes I came across on the interwebs involved chicken. Also, they didn't involve chili powder.

    I get that Buffalo sauce is made from cayenne peppers, which are a type of chili pepper, but I thought chili powder was a specific requirement of chili. Maybe I'm mistaken. In any event, my vegan Buffalo chili involves some chili powder, albeit a bit less than the half a jar or so that I normally heap into my homemade chili recipes.

    Other than that, it's just lots of beans, veggies, and spicy Buffalo sauce. Nice and spicy, so good, and definitely worth trying even if you're not planning on watching the bit game this year.

    Close Up of a Bowl of Buffalo Chili on a Wooden Surface, with Spoon on the Side
    Bowl of Buffalo Chili Topped with Cashew Ranch, Scallions and Avocado Slices, Water Glass and Bunch of Scallions in the Background
    5 from 3 votes
    Print

    Three Bean Vegan Buffalo Chili with Cashew Ranch

    This spicy vegan Buffalo chili is made with a trio of hearty beans, tender veggies, and fire-roasted tomatoes, simmered up in spicy cayenne pepper Buffalo sauce.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6
    Calories 446 kcal
    Author Alissa

    Ingredients

    For the Buffalo Chili

    • 2 tablespoons vegan butter (can sub vegetable oil)
    • 1 medium onion, diced
    • 2 celery stalks, diced
    • 2 medium carrots, diced
    • 4 garlic cloves, minced
    • 2 14 ounce cans fire-roasted tomatoes
    • 1 14 ounce can cannellini beans, drained and rinsed
    • 1 14 ounce can chickpeas, drained and rinsed
    • 1 14 ounce can pinto beans, drained and rinsed
    • 1 to 2 cups vegetable broth
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • ¼ cup to ½ cup cayenne pepper hot sauce (Frank's brand is best for this recipe)
    • salt and pepper to taste

    For Serving

    • Diced avocado
    • Chopped scallions
    • Cashew ranch dressing

    Instructions

    1. Place the butter into a large pot and set over medium heat. Melt the butter, then add onion, celery, carrots, and garlic. Sauté until the veggies begin to soften, about 10 minutes.
    2. Add tomatoes, cannellini beans, chickpeas, pinto beans, 1 cup of broth, cumin, chili powder, and ¼ cup of hot sauce to the pot. Stir a few times to incorporate the ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for 30 to 60 minutes. I like to go the full 60 minutes, until the beans begin to break down, but it's up to you. Add up to an additional cup of broth during cooking if the chili becomes too thick.
    3. Taste test and add up to an additional ¼ cup of hot sauce. Season with salt and pepper to taste.
    4. Ladle into bowls and top with cashew ranch, avocado, and scallions. Serve.

    Recipe Notes

    Nutrition information does not include avocado or scallions.

    Nutrition Facts
    Three Bean Vegan Buffalo Chili with Cashew Ranch
    Amount Per Serving
    Calories 446 Calories from Fat 156
    % Daily Value*
    Fat 17.3g27%
    Saturated Fat 3.2g16%
    Sodium 1212mg51%
    Potassium 839mg24%
    Carbohydrates 59g20%
    Fiber 15.1g60%
    Sugar 9.9g11%
    Protein 17.9g36%
    Calcium 120mg12%
    Iron 6.1mg34%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Manhattan Chickpea Chowder
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Andrea says

      February 01, 2017 at 12:34 pm

      This looks great and I will be making it sometime this week as I arlready have all the ingredients on hand. Do you think for the ranch cashew cream I could use dried herbs? if so do you have a guess on the amounts?

      Reply
      • Alissa Saenz says

        February 06, 2017 at 10:03 am

        I'm not sure how dried herbs would work out, but if you do give them a try I'd only use about 1/3 of the amount the recipe calls for. I'd love to hear how it works out if you give it a try!

        Reply
        • Dania says

          October 24, 2019 at 5:05 pm

          I have a question, where is the receipt from the Cashew Ranch dressing?

          Reply
          • Alissa Saenz says

            October 27, 2019 at 1:57 pm

            Hi Dania! The recipe is here: https://www.connoisseurusveg.com/vegan-ranch-dressing/ It's also linked in the ingredinents list. Enjoy!!

            Reply
    2. Heather says

      February 05, 2017 at 9:30 am

      This was so good! I recently stumbled upon your blog and have been working my way through the recipes!.

      Reply
      • Alissa Saenz says

        February 06, 2017 at 10:08 am

        Thanks Heather! I'm glad you're enjoying the recipes. :)

        Reply
    3. Amber says

      March 30, 2017 at 12:53 pm

      I plan to make this tonight & take it camping... if it lasts that long! mmm. Can't wait!

      Reply
      • Alissa Saenz says

        April 02, 2017 at 8:36 pm

        I hope you enjoyed it!!

        Reply
    4. Sara says

      March 15, 2018 at 4:17 am

      5 stars
      Sounds lovely! Could anything else be used in place of the cayanne pepper sauce? I haven't seen it in Ireland. Thanks!

      Reply
      • Alissa Saenz says

        March 17, 2018 at 10:25 am

        The cayenne pepper sauce is what gives it the Buffalo flavor, but you could certainly sub another type of hot sauce. Just add a bit at a time and taste test, since hot sauces vary so much in flavor and heat!

        Reply
    5. Anna says

      September 13, 2018 at 11:06 am

      5 stars
      LOVE this chili! The flavors are phenomenal. I always make it with a big pan of cornbread.

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:24 pm

        Yay!! Sounds like a delicious meal! Glad you enjoyed it!

        Reply
    6. Ann says

      February 03, 2019 at 1:49 pm

      Is there a ranch sauce I can use in place of this one? My husband is allergic to cashews.

      Reply
      • Alissa Saenz says

        February 03, 2019 at 4:31 pm

        Try using avocados instead of the cashews! I think two or three should be enough, but you might need to adjust the amount of milk - just blend everything and then drizzle in the milk until you reach the right consistency.

        Reply
    7. Cori says

      May 28, 2019 at 7:59 pm

      5 stars
      This is a staple in our house, we make this about once a month. Thanks for another amazing recipe!

      Reply
      • Alissa Saenz says

        May 30, 2019 at 8:57 pm

        I'm so happy to hear that! Thanks Cori!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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